We rolled out (no pun intended) the first of the hamentachen this week at a Kiddush lunch at Herzl. Three hundred and fifty pieces disappeared quickly ~ poppy seed, apricot, raspberry, strawberry, and of course, CHOCOLATE. They are always a hit and we only make them this time of year for Purim. I make the cookie dough type as I have control over the dough. The yeast dough is more difficult to use when making massive quantities so I never have bothered. I think I'll make a batch this week for the website and see how it goes. I have a gluten-free recipe to try also ~ stay tuned!

We have sold thousands of these hamentachen every year. Last year, we decided to make "Hamentachen for Haiti" as a fundraiser with the Stroum Jewish Community Center on Mercer Island. We made our usual 13,000 and were able to donate $3600 for earthquake relief through the Chabad of Puerto Rico and the Dominican Republic. We had fun making all the bags and bags of hamentachen and piling them high at the JCC. This year, I don't have the time for such a project...but, who knows; maybe I'll decide not to sleep for a week. I enjoy making hamentachen.

We used to use a large 'sheeter' when I had the big bakery. But, truthfully, it is faster to roll them by hand and knock them out. As someone who is part Chinese, I like to tell chefs to 'bring out their inner Asian' and get the rhythm flowing. Maybe that isn't PC but I've always been a rate buster, even back in the days when I put myself through design school by working in garment factories. I'm also very competitive. But wait, what do you care ~ you're going to make 36 pieces? That's funny.

Please note in the photos below that I'm making a batch for 350 cookies ~ objects appear much larger in these photos!

Ingredients:

• 3/4 cup margarine (or butter for dairy)
• 1 cup sugar
• 1 egg (plus 1 beaten egg for egg wash)
• 1/4 cup orange juice
• 2 teaspoons pure vanilla extract
• 3 cups flour
• 3/4 teaspoon salt

Store bought fillings or use recipes listed separately for "Hamantachen Filling".

Steps:

Cream margarine and sugar just until blended. For cakes, you want to beat the margarine and sugar a lot. Not for cookies or the dough will spread.

Add egg and beat just until blended.

Add the orange juice and vanilla, beat until blended. Add the dry ingredients and beat on medium just until blended. Don't over beat!

Turn dough onto well floured work surface. If your dough feels very soft you may chill it for 1/2 an hour. If it is firm and not too soft, you can just roll it out. I use flour on the work surface and dust the top of the dough with flour.

With even pressure on the rolling pin, roll dough to 3/16ths of an inch; between an 1/8th and 1/4th. An 1/8th is too thin, 1/4th is too thick. If the dough starts to stick in the middle, lift around the edges and toss a little flour underneath. When you roll to the edges, don't flatten the edge to the table. Use a lifting motion of the rolling pin at the edges. Cut out the cookies with a 3" - 3 1/4" round cutter. Cut them out right next to each so you get the most from the rolled dough.

When all the disks are rolled out, place them on a parchment lined or non-stick cookie sheet. Brush the disks with the beaten egg wash.

Pipe or spoon on the filling of your choice, about 2 teaspoons of filling.

Pinch the edges firmly as you don't want them to open. To pinch, using your index fingers, lift the edge of the circle to meet and press firmly. On the opposite side of the circle, lift the dough with the thumbs and index fingers of both hands at the same time and pinch firmly. I like to leave the filling exposed but the dough must be pressed very firmly or the cookie will open up flat while baking.

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Comments:

Ben: These are so yummy, and unlike the cream cheese dough i like to make - are relatively good for you!

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orlee: can you use coconut oil instead of margarine?

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Leah: I'm not sure; I'd start with a little less and see how the texture is - you want a soft but firm dough. Worth a try - let me know how it works out!

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Souzan: Great to see you online again Leah. Happy Purim. Thanks for the recipe.

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Souzan: פורים טובים

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